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Vanilla Swiss Roll with Jam rulada cu gem

Easy Vegan Swiss Roll with Jam

A light vegan vanilla sponge rolled around strawberry jam, ready in 35 minutes. No eggs, no dairy. Rolls without cracking if handled warm from the oven.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Choose Serving Size 6 servings

Ingredients 

  • 1 ¼ cup flour
  • ¾ cup almond milk milk
  • 2 Tbsp coconut yogurt
  • 2 Tbsp cornstarch
  • ¼ tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 Tbsp flaxseed meal
  • ½ tsp apple cider vinegar
  • ¼ cup safflower oil
  • 1 tsp vanilla extract
  • ½ cup  powdered sugar
  • ⅓ tsp turmeric
  • ½ cup strawberry jam

Instructions

  • Add 3 Tbsp of water to your flaxseed meal and set aside.
  • Combine all your dry ingredients in a bowl and mix.
  • Add the rest of the ingredients (except the strawberry jam) together with your flaxseed and mix well for 2-3 minutes.
  • Transfer to greased and lined baking tray and bake at 170 degrees C for 12-15 minutes.
  • As soon as it comes out, remove from pan and cover for 1 minute.
  • Use parchment paper or a clean kitchen towel to tightly roll the cake.
  • Let it cool for at least 1 hour.
  • Unroll cake and spread your strawberry jam, roll it back.
  • Dust some icing sugar on top.

Notes

Roll the sponge while still warm to prevent cracking. Cool completely before slicing. Store in the fridge for up to 3 days.